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I’m confused about rotating them half way through….am I to turn the pan or am I supposed to flip them?
Hi, Whitney! Great catch! Rotate the pan halfway through. I changed it in the recipe. Happy baking!
So far I made them,the recipe was easy and,I’m,going to send new review when,I’ve tasted them. Thanks,for,making it easy
I followed the recipe exactly and they were pretty bland. I might as well have just put some cherries on some toast. I was hoping for that gooey caramelization. It was just the cherries and the pastry. I don’t know what would make these better.
Hi, K.C.! I’m sorry this wasn’t your favorite recipe. You can always adjust the spices. I personally love cinnamon and cherries together.
I made these, with a few variations, for a German- themed dinner party. They were a real hit! I incorporated elements of a couple different strudel recipes that really gave me the cherry flavor I was after. While the cherry mixture is macerating in the juice and sugar, I steeped 3/4 cup dried Montmorency tart cherries in a 1/2 cup kirschwasser liqueur and a 1/2 cup Grand Marnier. Once the liqueur was steaming, I added the dried cherries, covered the pan and turned off the heat. This amount is for a double recipe.
Next, I toasted a 1/2 cup whole almonds and chopped them medium. Then I added them to a food processor with six ameretti cookies and six gingersnaps chopped. They were ground to make a streusel. This I put two tablespoons of on the pastry before the cherries and two tablespoons more on top of the cherries. The streusel did a great job of capturing the cherry juices. I had added roughly six of the steeped tart cherries to each hand pie. The reserved maceration juices were added to the steeping liqueur and reduced over low heat to make the most amazing sauce to drizzle over the pies, or strudels. I had also added a 1/2 tablespoon of butter to the underside of the top sheet of pastry. The flavors of these hand pies were wonderful. Wunderbar!
You did not rate the recipe. You gave five stars to your own recipe.
Well, if Kelly doesn’t give her recipe five stars, who will? It is nice sometimes to have a place to share our cooking adventures. At times I feel like no one in my house cares as much as I do when I have a triumph in the kitchen. So glad we can share these moments together. Thanks for reading, Cheryl!
Am I correct that you do not cook the cherry/sugar mixture before putting mixture on dough
Hi, Mary Ann! Yes, that is correct!
I used frozen strawberries & drained well. They did not turn out very well. it did not have much flavor once cooked. I thought the cherry syrup mix was amazing though.
Thanks for the feedback, Sandy!
Great recipe, thanks!
To make blueberry hand pies, would two pounds of berries suffice?
Hi, Catherine! Emma here, managing editor. Yes, I think 2 pounds of berries should be more than enough. Enjoy!
Great info! Love that you included how to store them and that you can do frozen cherries too!